Cook ground beef and onion in large skillet. Sprinkle with salt and pepper. Brown beef until
no longer pink. Drain fat. Stir in chili, tomatoes with juice, 1 cup cheddar cheese, sour cream, chili powder and garlic powder.
Add chili mixture to pasta and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheese.
To Freeze: Freeze in oven ready container.
To Reheat: Defrost. Cook for 30 minutes at 350 degrees, or until hot and bubbly. Triple time from frozen.